Every once in a while it’s nice to put a spin on the usual sunny side up egg we have from breakfast.
It takes a little more care poaching the eggs (I am still working on my technique, as you can see), but you won’t spend more than 15 minutes preparing everything.
I got the original recipe from here.
15- 20 thin asparagus
2 garlic cloves
pink salt & fresh ground pepper
1 small bay leaf
1 tbsp olive oil
Fill a small pan with 1 cup water, add the vinegar and bring it to a boil.
Cut the hard end of the asparagus, crush the garlic cloves and sauté them in a frying pan.
Season them with pink salt & pepper and thyme.
After 4-5 minutes, place the asparagus on parchment paper covered cookie sheet.
Shred some parmesan on top of the asparagus and bake them at 350 for 5 minutes.
Crack the egg and gently add it to the boiling water.
Using a spoon flip the egg white on top of the yolk try to get everything in a nice round shape.
It’s not easy, reduce the heat to under 5 before you crack the egg into the water, that way the egg white won’t spread that fast.
Remove the egg gently from the pan and place it on top of the asparagus.